Wash the corn, then slice off the kernels with a knife (or use pre-shelled corn). Chop the kernels finely.

Tip: For a smoother texture, blend the chopped corn for 10 seconds in a blender — keeping a few chunks for added texture.

Add the chopped corn and water to a pot. Bring to a boil over high heat.

Skim off any white foam that forms after boiling — this keeps the soup clear and clean in taste.

Add the sugar and stir well. Simmer over medium heat for 2–3 minutes until the corn is fully cooked.

Make a cornstarch slurry by mixing cornstarch with an equal amount of cold water. Slowly add the slurry to the soup in 2–3 batches, stirring gently after each addition until the soup reaches your desired thickness (like yogurt or slightly thinner).

Add the goji berries.

Beat the egg in a bowl, then slowly pour it into the soup in a thin stream while gently stirring in a clockwise motion 2–3 times to create silky egg ribbons. Stir very gently to avoid breaking them.